Grow the Green: Help Create Community Farming in New Orleans

December 16, 2011 in Uncategorized

It’s a natural inclination at this time of year to look for ways to help others, and for us, those that involve the fundamental, communal connection of food are of special note. This project is particularly inspiring, as it seeks to help youth provide for their own community – an investment that will grow for years. And the impact on nutrition, and thus on their health, is part of the mission as well.

Every little bit counts in their Start Some Good fundraiser. From their site:

This year at Grow Dat Youth Farm, we will hire 20 teenagers to grow 10,000 pounds of food. To make this a reality, we are excited to announce our first annual campaign to “Grow the Green”. Help us employ teenagers to grow food for their community! 

The Grow Dat Youth Farm came to life last year with the mission to nurture a diverse group of young leaders through the meaningful work of growing food. The idea for Grow Dat is simple: hire young adults, whose job options are often limited to fast food restaurants, to grow food for their community. In New Orleans we suffer from diet-related disease in numbers even higher than the staggering national averages.  We believe in the ability of young adults not only to change those patterns in their own lives but to be leaders who can affect change throughout their community. At Grow Dat, we give young people the skills to do just that. 

Each youth employee earns $1550 over the course of their 20-week job training program. They learn how to grow, process, sell and prepare fresh food by working on the farm, at farmers’ markets and at hunger relief agencies. Youth employees also receive training in communication, public speaking, cooking and nutrition, financial health and food justice.

We have raised two-thirds of the money necessary to hire 20 teenagers in January. We are launching this campaign to raise the remaining $9,300 we need. During the holiday season we are hoping you will help us by giving the gift of employment. Everyone who donates will receive a downloadable PDF “Thanks For Giving” card which you can share with friends and family on whose behalf you have purchased this gift.

For more information, check out the Grow Dat Youth Farm page. Please consider a contribution to this wonderful project!

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Eggs in Avocado Slices for a Festive Holiday Breakfast

December 12, 2011 in Entrees

Avocado Eggs

Eggs in Avocado Slices for a Festive Breakfast to Remember

Holidays are a time for indulgence. A time to relax with a leisurely breakfast shared with friends and family.

So. I am on the lookout for festive breakfast foods that will be memorable and worthy of a special occasion. I had great luck with my Flower Power Eggs a few weeks ago.

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Eggs in Bell Pepper Rings

So, I decided to try my luck using an avocado slice. These Avocado Egg Rings are just the ticket. Creamy. Flavorful. Unusual. Memorable. And a bonus: they can easily be made red and green with a little sprinkle of green onion and red bell pepper garnish.

It was very recently that I discovered that avocados are delicious when gently cooked. Creamy and flavorful – they take on an almost custard-like texture.

Make these part of your Christmas morning this year – or your next Saturday breakfast for friends. Or a Meatless Monday with a bang! You may just start a new breakfast tradition.

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Homemade Cranberry Bliss Bars – Made Gluten-Free!

December 7, 2011 in Desserts, Gluten Free

Wait no more. The time of year has come at last. NO, not Thanksgiving or Christmas themselves, but the magical day when Starbucks stores across the land start selling their limited-time-only Cranberry Bliss bars. Starbucks pastries are a mixed bag, in my humble, but this is one of their undeniable runaway hits – also sold by the full tray, if that gives you any indication. Today, in fact, those trays are on special for 50% off as part of the “12 Days of Giving”.

Most of you, as foodies, probably know exactly what I’m talking about, but if you haven’t had one of these, either run right out and pick one up  . . . or keep on reading here and try a homemade version that is also, yes, gluten-free!  Celiacs and other gluten sensitive folk can now partake in the joy, the mmm, the bliss that is Cranberry Bliss. Read the rest of this entry →

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Gift Wrapped Shrimp Bites – Your New Favorite Easy Appetizer

December 5, 2011 in Appetizers

The Perfect Festive Holiday Appetizers - Gift Wrapped Shrimp Bites

So, let’s say you’re invited to a holiday get together at the very last minute, and your hostess, who is one of those really maddeningly Martha-Stewart kind of people, says – casual as can be – “Oh, just bring some finger foods.”

So, you need some appetizers that are not just delicious but pretty on a platter, and you need them STAT.

Never fear, foodie fans.

This idea was inspired by Martha herself in her latest issue of Martha Stewart Living. She made Shrimp Mango Bites by wrapping a thin piece of mango around a grilled shrimp and tied it up with a softened green onion. Really,   green onions are just perfect for bow-making, aren’t they? And, since I love making green and red food this time of year, I switched up the mango and used  roasted red bell strips with the green onion bow.

You could make these even easier by just making the spicy shrimp and then tying it with a softened green onion (skipping the bell pepper strip).

These are seriously the cutest little holiday bites I have seen -  they just scream out “Happy Holidays!” They look adorable on a party platter, and the flavors are perfect together – spicy shrimp, sweet bell pepper and the green onion tang.

A perfect holiday bite!

Holiday Shrimp Bites Appetizers

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Do-It-Yourself Stacked Enchiladas for a Crowd – An Effortless Family Dinner

December 2, 2011 in Entrees

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Do-It-Yourself Stacked Enchiladas

I never met an enchilada I didn’t like.

So I love to make enchiladas for a feast for family and friends. They are the perfect blend of spicy, cheesy, savory goodness rolled into a tortilla.

Several years ago, I discovered an easy way to make enchiladas for a crowd. They are so simple, you can even make them on a weeknight. And they are perfect for  a large crowd. Even during the holidays.

And, I love this style of making enchiladas for one more reason: EVERYBODY PUTS THEIR OWN ENCHILADA STACK TOGETHER. HOOOOooooRAY! There is never any whining about what’s in the enchiladas, because each person chooses! Vegetarian? Sure. Vegan? No Problem! Carnivore? Join right in! Fabulously easy. And they are a festive holiday food, what with the red sauce and green onion/cilantro topping with white crumble cheese like a dusting of snow on top.

This is a fabulous and festive event! Just set out bowls of grated cheese(s) – we like cheddar and Monterey Jack, spiced cooked diced or shredded meats (shredded rotisserie chicken is one of our favorites) and anything else you like to fill your enchiladas with. Then, saute corn tortillas until just soft in butter or oil. Stack them on a plate. Have a pan of simmering enchilada sauce on the stove and let everyone set one corn tortilla on their plate and then slather it with sauce. Top with desired filling(s). Repeat as many times as you like to make a huge stack of spicy southwest yummyness! Then, let each person microwave their stack of southwest goodness for a minute or more. For garnishes, set out some diced tomatoes, queso fresco, diced cilantro, sliced green onions and anything else you like to top your enchiladas. Instant and easy Christmas or New Year’s fiesta!

Happy Hollydays Everyone!

-posted by Donna

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Got Leftover Sweet Potatoes? The Best Ever Leftover Recipe: Healthy Sweet Potato Brownies

November 28, 2011 in Healthy Fare

Sweet potato Borwnies 1865x1865

So. The biggest meal of the year is over. I’m wearing my elastic-waist pants with that gravy-hangover feeling, how about you? I’m swearing off fatty foods for the rest of my natural life. Or at least until the next holiday season begins in a few days. And wondering what to do with all the leftovers. And in my momentary healthy way of life . . .  surprising combinations of foods sound like they might actually work.

A friend of mine told me she looks forward to leftover sweet potatoes every end of November to make sweet potato brownies. Hmmmmmmm . . .

I don’t know about you, but I am always game for one of those Guess-the-Secret-Ingredient recipes. I used my family as taste testers and all of them loved these brownies, but not a single one of them guessed the secret: sweet potatoes in brownies. Whodda thunk it???

I decided to go healthy with these. Task One:  I made them  low-sugar.  I used a little sugar for the moisture and texture.  Then, I took out the eggs and just added a little healthy oil to hold the brownies together. For the last upgrade, I used oat flour – high fiber and protein without gluten. So, yes, these are vegan brownies, low-sugar brownies and gluten-free brownies. Again, wow.

You’ll be shocked at how much these brownies taste like the decadent, fatty high- sugar originals. I know I was.

These brownies are moist and flavorful, without having one of those off-putting veggies-in-the-wrong -place kind of tastes. Highly, highly recommended to all!

Happy Meatless Monday, foodie fans!

– posted by Donna

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Our Apron Strings Thanksgiving Favorites (plus memories of Tofurkeys past).

November 22, 2011 in Appetizers, Desserts, Entrees, Side Dishes

From our first Thanksgiving: A full Tofurky feast in all its glory.

I knew we HAD to be related when I found out we shared a favorite holiday: yes, the foodiest holiday of all, Thanksgiving!

Donna, we’ve come a long way since our first Thanksgiving together, haven’t we? This was the very first big holiday I got to attend with the rest of your family. I remember being a little worried about being the vegetarian in the midst*. Luckily, even the most traditional turkey dinner includes a veritable cornucopia of hearty sides that are naturally vegetarian, provided that the cooks make note to avoid adding meat products when they’re not central to the dish (i.e. using vegetable stock instead of chicken, etc), and provided that the diner is willing to forego the gravy if necessary. I remember reassuring you that I’d have plenty no matter what, but if we really wanted to go all out, there was always Tofurky.

Yes, for those who haven’t had the pleasure, it’s a stuffed tofu loaf that comes in a box complete with veggie gravy, tempeh drumsticks, and even a Tofurky jerky wishbone. Donna was both generous and game, and set out to procure a Tofurky for me. Lo and behold, it turned out that Tofurky was actually a local product, produced exactly where Donna lived at the time: Hood River Oregon.

We prepared it with love, to the amusement of her other kids (two of whom later became vegetarian themselves), joking that we should create a competing brand, Fauxturkey. And a holiday tradition was born. Little did we know that years later, Donna and I would co-author a tofu cookbook, kicking off our more formal foodie collaboration. Though I no longer eschew meat altogether (as long as it’s well-sourced whenever possible), Tofurky will always have a funky little place in my heart.

Without further ado, let us share some of our favorite recipes from our favorite holiday. Have a wonderful, delicious Thanksgiving, everyone!

BUTTERFLIED TURKEY WITH SPICY POMEGRANATE GLAZE

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Orange Nutmeg and Black Pepper Popovers Recipe for a Festive Holiday Bread

November 21, 2011 in Side Dishes

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Orange Nutmeg and Black Pepper Popovers

Popovers don’t have to be bland and tasteless, as proven to me by Anne, from Washington D.C., my Secret Recipe Club blog for November: frommysweetheart.

Consider the combination of the flavors orange, nutmeg and cracked black pepper. In a popover. Are you intrigued? I was!

When I received my assignment to make a recipe from this fun and adventurous food blogger for this month, I knew within the first two minutes of looking at her blog which recipe I had to make: Anne’s Orange Nutmeg Popovers. I have always disliked popovers, because they can be bland, tasteless chewy nothings. A waste of precious calories. But not these popovers.

The flavor combo is fresh and just a little spicy, and in a savory popover it is a perfect blend. These will definitely be on my table during the holidays – maybe more than once. Thanks, Anne!

– posted by Donna

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Intensely Mushroom-y Mushroom Soup Recipe – A Show-Stopping Start to Your Holiday Meal

November 20, 2011 in Appetizers

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Chef Kent Anderson's Mushroom Soup

Want a WOW! factor soup as a first course on your holiday table? Problem solved: mushroom soup.

Mushroom soup sounds boring, right? That’s what I thought when I saw it on the menu at my current obsession restaurant in Provo, my home: La Jolla Groves.

The food there is not just good, it is speechless good. Jaw-dropping good. Write-home-about good.

The mushroom soup has an intensely mushroom flavor without being overpowering. So. I went on a one-month quest to try to replicate this amazing bowl of deliciousness at home. I have seriously made mushroom soup about a dozen times in the last month. And, I am happy to report success: a very close version of Executive Chef Kent Anderson’s masterpiece soup. I have been a fan of the restaurant for about a year now, but recently I was lucky enough to be invited with a group of bloggers to sample their menu offerings. Divine. Seriously divine.

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Executive Chef Kent Anderson

The key is to use a variety of mushrooms in two forms: dried and fresh. When you soak the dried mushrooms, the water turns into a delicious mushroom-y broth.

Then, you use that broth as you would any broth in making your soup. You just can’t go wrong with the flavor and texture of this soup. Earthy delicious perfection, I tell you.

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Burgerville’s Pumpkin Smoothie: Recipe Revamped

November 17, 2011 in Desserts, Gluten Free, Healthy Fare, Vegan Recipes

Burgerville's Pumpkin Smoothie, even healthier!

One of the most wonderful things about moving to Portland is the local chain called Burgerville, beloved to all. Yes, I’m seriously speaking positively of what is essentially a fast food joint: They have all the treats and trappings of fast food, yet manage to turn many of the negatives about fast food completely inside out. When you throw out your trash, every restaurant has it divided into three bins: Recyclables, Landfill, and Compost. You read that right: COMPOST. They reuse all of their cooking oil as biodiesel. They offer, among many healthy yet seriously delicious choices, three different kinds of veggie burgers. They source their food locally, and they also include a rotating seasonal menu. So every fall, Portland residents look forward to sweet potato fries, salmon sandwiches, and pumpkin shakes and smoothies (all locally sourced, of course).

Those shakes and smoothies, are every bit as delectable as you can imagine. The ice cream shake is like an extra-custardy pumpkin pie in a glass, while the yogurt-based smoothie is a little tangy and a bit lighter overall.  But what about vegans, or those who are intolerant or sensitive to dairy? I thought I’d try making a dairy-free version at home.

And lo, it worked! Read the rest of this entry →

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